I remember the first time I saw a Habenero (spelling) ok Scotch Bonnet.

It was back in 1993 I guess. I was having lunch with some friends at work and one of my frineds was a Texican. As I sat there eating my bologna sanwich he asked if I'd like a small bell pepper along with my sandwich. I had never seen one so small so thought I'd try it. I bit into the pepper and got about half of it in my mouth and was chewing, when the the explative,"S.O.B." came out!
Jose was pissing his pants laughing at me! That pepper was so hot it was poisonous!
That was my introduction to really hot peppers!

I remember the first time I saw a Habenero (spelling) ok Scotch Bonnet.

It was back in 1993 I guess. I was having lunch with some friends at work and one of my frineds was a Texican. As I sat there eating my bologna sanwich he asked if I'd like a small bell pepper along with my sandwich. I had never seen one so small so thought I'd try it. I bit into the pepper and got about half of it in my mouth and was chewing, when the the explative,"S.O.B." came out!
Jose was pissing his pants laughing at me! That pepper was so hot it was poisonous!
That was my introduction to really hot peppers!

Oh man, that's a rough introduction!

Just curious....how did you get even with him?

Quote:

Originally Posted by Rip Tide

Last night I was foolish enough to put something called "Pain 100%" on my pulled pork
It's a thick habanero sauce that comes in a 1/2 pint, hipflask type bottle

I'm paying for it big time right now

That adds meaning to the ol' Cheech and Chong phrase..."Come on ice cream!"

Me, I like peppers, yep. But I learned something a long time back, be careful what you touch and always do a touch test using a small implement to taste with before you get carried away.

Peppers are like salt and any other spice for cooking. They can be analogized with a hair cut or cutting a board; you can always take some more off but you can't put any back With the spices, you can always add more but you can't take any out............